Broccoli pesto with linguine and pangrattato

serves / 4 prep / 25 minutes cook / 15 minutes

Ingredients

400g fresh linguine Shaved parmesan, to serve Fresh basil leaves, to serve Lemon wedges, to serve

PANGRATTATO:

1 tbsp extra-virgin olive oil 4 slices day-old sourdough bread, crusts removed, crumbled

1 tsp finely grated lemon rind

BROCCOLI PESTO:

2 small heads broccoli, cut into florets, stalks coarsely chopped

2 garlic cloves, peeled 1 cup firmly packed fresh basil leaves

80g blanched almonds, toasted

1 large lemon, rind finely grated, juiced

1⁄4 – 1⁄2 tsp chilli flakes, to taste (optional)

40g (1⁄2 cup) finely grated parmesan or vegetarian hard cheese

125ml (1⁄2 cup) extra-virgin olive oil

1. For the pangrattato, heat the oil in a small frying pan over medium heat. Add the breadcrumbs. Stir for 3 minutes or

until golden. Add the rind. Stir for 1 minute. Season. Transfer to a lined plate to drain. 2. For the pesto, bring a large saucepan of salted water to the boil. Add broccoli stalks and garlic. Cook for 2 minutes. Add florets and cook for a further 2 minutes or until tender crisp. Use a slotted spoon to transfer to the bowl of a food processor, reserving 2 florets. Add 2 tablespoons of cooking liquid. Process until finely chopped. Add basil, almonds, rind, juice and chilli, if using. Process until combined. Add parmesan and oil, season. Process until smooth. 3. Cook the pasta in a large saucepan of salted boiling water for 2–3 minutes, until al dente. Drain, reserving 3⁄4 cup cooking liquid. Return pasta to pan. Add pesto and 1⁄2 cup cooking liquid. Finely chop the reserved florets. Add to pan. Toss to combine, adding remaining cooking liquid if needed. 4. Top with the pangrattato, parmesan and basil. Serve with lemon wedges.